Mexican Pie

Taken from a Live Journal’s Recipe Maven post. Posted by neokibo on the 6th of December, 2005. This is a variation on shepherd’s pie. It’s far more flavorful and downright messy to cook.

Serves: 4Preparation time: 10 minutesCooking Time: 45 minutes

Modification/NotesCilantro is optional, as to some it has an unpleasant taste. Remember to put a baking sheet beneath your casserole dish as Mexican Pie tends to overflow the container. The batter bakes best if the casserole dish remains uncovered.

Mexican cheese is just a pre-shredded mix of cheddar, Monterey jack, bits of jalapeño and often a mild cheese (like Emmentaler). Feel free to make your own. I recommend equal portions of jalapeño-flavored cheese (Havarti, Gouda or even Monterey jack), cheddar and Colby.

Equipment

Measuring spoons & cups

Paring knife & cutting board

Non-stick skillet

Baking sheet

Casserole dish

IngredientsCorn bread batter

1 cup

flour

1 cup

cornmeal

1/4 cup

sugar

3/4 teaspoon

salt

3 teaspoons

baking powder

1/4 cup

oil

2

eggslightly beaten

1 cup

milk

1

jalapeños, minced (optional)

1/2 cup

“Mexican mix” cheeses, shredded (optional)

1 1/2 tablespoons

lemon juice

For the meat mixture:

1 to 1.5 pounds

hamburger

2 tablespoons

oil

1 medium

onion, roughly chopped

2-3

garlic cloves, minced

1 can

whole tomatoes, crushed

1 cup

frozen corn kernels, thawed

1 tablespoon

chili powder

1 teaspoon

oregano

1 teaspoon

cumin

½ teaspoon

ground black pepper

cilantro, roughly chopped

2-3 cups

“Mexican mix” cheese, shredded

Instructions

Preheat oven to 350° F (176° C) degrees. In a medium-hot skillet sauté the onion in oil for 5-7 minutes